Marbled winter fruit fool


  • 150 g dried peaches
  • 150 g stoned prunes
  • 2 tablespoons peach schnapps or brandy
  • 200 ml orange juice, or as needed
  • 150 ml whipping cream
  • ⅔ cup (160 g) plain low–fat yogurt


  1. Cut 30 g of the peaches and 30 g of the prunes into small dice.
  2. Put the fruit into a bowl, pour over the schnapps or brandy, and set aside to marinate.
  3. Place the remaining peaches and prunes in 2 separate saucepans and pour 100 ml orange juice into each.
  4. Bring to the boil, then reduce the heat and simmer gently for 10 minutes, or until the fruit is tender.
  5. Purée the peaches and prunes separately in a blender or food processor until smooth, adding a little extra orange juice if needed.
  6. Whip the cream in a mixing bowl until thick.
  7. Add the yogurt and whip to mix with the cream.
  8. Layer alternate spoonfuls of the peach purée, prune purée and cream mixture into 4 stemmed glasses, swirling slightly for a marbled effect.
  9. Spoon the marinated fruit on top just before serving.

Serves 4
Preparation: 20 minutes
Cooking: about 10 minutes


Source: Milk, Eggs and Cheese
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